A garage on
SE Division.
Est. 2017.

Rosa and I met in the kitchen of a restaurant we both hated. We spent two years cooking other people's food — food we didn't believe in — before we got tired of it and quit on the same day, which seemed like a sign.

We found the garage on Craigslist. It had a concrete floor, bad wiring, and a landlord who wanted to rent to anyone who would fix the roof. We fixed the roof. We opened four months later with eight tables, a used La Marzocca, and a menu written in chalk.

The first week we sold out of pastries by 8am every day and ran out of coffee by noon. We were wildly unprepared. Rosa's mother drove up from Bend and worked the counter for three weeks while we figured out the supply chain. We still owe her about six hundred dollars.

Since then not much has changed. The menu changes every two weeks. The coffee is still from Heart & Thorn, the roastery four miles up the road that we've worked with since before we opened. We still bake the kouign-amann at 5am. The table by the window is still the best seat in the house and is always taken by 8:15.

We added a dinner service in 2021 and cancelled it in 2022. Turns out we're a breakfast-and-lunch place. Some things you have to try to know.